1. Cured meat. During the heavy snow solar term, Nanjing, China, has a custom of "curing meat in heavy snow". In ancient times, this custom originated from the prevention of a monster called "Nian". There is an old saying in Nanjing: "Heavy snow pickles the meat, and New Year fills the mouth." It means that if you are busy marinating meat during the heavy snow season, you can enjoy the delicious food during the Chinese New Year. Meat products such as bacon and sausages generally contain a small amount of nitroso compounds. Since the content is not high, the soup can be discarded during processing. But never fry, as high temperatures can promote the synthesis of nitroso compounds in food, increasing the content of carcinogens such as nitrosopyrrolidine and dimethylsulfidine. When people eat the above foods, it is best to pair them with some raw and fresh fruits and vegetables. Because bacon is a pickled food, it contains a lot of salt, so it cannot be eaten every meal; this exceeds the maximum salt intake of the human body every day; so it is regarded as a recipe to adjust life; of course, you can steam it first or steam it multiple times, as much as possible By reducing the salt content of the meat inside, you can eat more; at the same time, you can enjoy the earthy aroma of bacon.

2. Mutton. "Take nourishing food in winter, kill tigers in spring." Chinese people like to take mutton after heavy snowfall, which can dispel cold and nourish, replenish qi and deficiency, promote blood circulation, and enhance the ability to resist cold. Mutton can also increase digestive enzymes and help digestion. Eating mutton in winter can be "mixed" with yam, wolfberry, etc. to make it more nutritious. In fact, there are many ways to cook mutton. Stewing, stewing, rinsing, popping and roasting are the most common. The methods of stewing, braising and steaming are the most authentic. This way of eating can ensure that nutrients are not lost to the greatest extent and has the best nourishing effect. When stewing the soup, first simmer some mutton leg bones and backbones over high heat for half an hour to form a milky white soup. Remove the soup bones, then put the washed mutton into the pot, add green onions and ginger and simmer over low heat. If stewed in a casserole, the flavor will be better.